Kebab

Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav) is a wide variety of skewered meals originating in the Middle East and later on adopted in Balkans, the Caucasus other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: "şiş kebap") served on the skewer. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Preparation time: 35 mins Weight: Easy

Preparation:

1

Slice steak in thin slices, season with salt and pepper and let stand for 30 minutes.

2

In pan, turned tender, heat the oil well and the steak fry it quickly to get a nice brown color.

3

Remove the meat from the side, the same oil to fry the finely chopped onion. Cook onion for 3-4 minutes, add the meat, Vegeta, paprika, a pinch of salt and pepper and stir lightly.

4

Add the wine, 100 ml of water and garlic. Allow to boil, then turn the heat down to the lowest and cook for 4-5 minutes.

5

Sprinkle corn flour, stir well and cook for another minute.

serving

Serve with baked potatoes.

advice

With beef kebab is traditionally served baked potatoes, but perfectly pleasant for tender pasta, gnocchi or even polenta.